Black Beans with Eggs

Black Beans with Eggs


Beans and eggs! They come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day.
  • 2 cloves garlic
  • 1 jalapeño
  • 1 Tbsp olive oil
  • 2 15oz. cans black beans
  • 1 tsp cumin
  • ¼ cup water
  • 4 large eggs
  • For Serving (optional)
  • 3 cups cooked rice
  • ¼ red onion, diced
  • ¼ cup chopped cilantro
  • 1 avocado, sliced
  • 1 oz. cotija, crumbled
  1. Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  2. Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  3. Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  4. Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  5. Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

All rights and material belong to owners